Ingredients:

1 cup butter (softened)

1 cup sugar

1 cup brown sugar

1 large egg

1 teaspoon vanilla

2 ½ cups flour

2 teaspoons cream of tartar

2 teaspoons baking soda

Pinch of salt

Green sugar

Red sugar

Combine the softened butter, sugar and brown sugar. Add the egg and vanilla. Add the flour, cream of tartar, baking soda and salt. Make sure the dough is thoroughly mixed.

Chill the dough for at least one hour, it will be easier to handle.

Preheat the oven to 350 degrees.

Using a teaspoon, roll the dough into small balls. Dip one side in either the red or green sugar. Place on a cookie sheet lined with parchment paper, leaving enough space in between each cookie as they will spread when they bake.

Bake for 8 minutes, a minute longer if you want the cookie to be crunchy.

Ingredients:

1 cup butter (softened)

1 cup power sugar

2 teaspoons vanilla

1 ½ cup flour

½ teaspoon baking soda

1 cup uncooked oatmeal

Chocolate sprinkles

Combine the softened butter with the powder sugar. Add the vanilla. Add the flour and baking soda, mix to combine, but do not over mix. Stir in the uncooked oatmeal.

On two sheets of wax paper, press equal amounts of dough into two rolls. Roll the dough in the chocolate sprinkles to cover the outside. Wrap the two rolls of dough in the wax paper and place in the refrigerator for at least 30 minutes.

Pre-heat the oven to 325 degrees. Take the dough out of the refrigerator and cut the cookies in ½ inch discs. These cookies do not spread when baked. Place in the over for approximate 15 minutes.

Let cool and enjoy!

 

My mom’s recipe collection came from cookbooks, friends, magazines and newspapers. The loose recipes were tucked away in files, baskets in the kitchen, and cookbooks. I can be a recipe snob and sometimes overlook the recipes printed as part of an advertisement. Thank goodness my mom did not share this snobbery, because then I never would have known about this cake.

This Mini Morsel Pound Cake was a favorite growing up. It usually made an appearance at family parties and sometimes as a special treat during a normal week. No matter when my mom made it, my brothers, sisters and I were always glad to see it.

*Makes 16 to 20 servings

Ingredients

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon sale

2 cups sugar

1 cup (2 sticks) butter, softened

3 teaspoons vanilla extract

4 eggs

¾ cup milk

One 12-oz package (2 cups) Nestle Toll House semi-sweet chocolate mini morsels

Confectioners’ sugar (optional)

Directions

Preheat oven to 325ºF.

Grease and flour 10-in fluted pan (Bundt cake pan)

In small bowl, combine flour, baking powder and salt, set aside.

In large mixing bowl, beat sugar, butter and vanilla extract until creamy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, alternately with milk. Stir in Nestle Toll House semi-sweet chocolate mini morsels.

Bake 70 to 80 minutes or until skewer inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely. Sprinkle with confectioners’ sugar, if desired.

These cookies were a favorite growing up. The addition of the oatmeal, cinnamon and nutmeg, makes it easy to eat several of these cookies without feeling like you have eaten too many. The original recipe calls for half cup of butter and half cup of shortening (didn’t most recipes from the 70’s call for shortening?). I have modified it to include one cup of butter and no shortening. I am also not a fan of nuts in cookies, so rather than using one six ounce package of chocolate chips and one cup of nuts, I chose to add a full twelve ounce package of chocolate chips and eliminate the nuts.

I am not sure from where this recipe came. Many of my mom’s recipes are handwritten on index cards. She hated her handwriting, but I always thought it looked elegant.

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

2 cups old fashioned oatmeal

1 12 oz package chocolate chips

 

1. Sift together flour, baking soda, salt, cinnamon and nutmeg.

 

2. Cream butter, sugar and brown sugar together until light and fluffy, about five minutes. I found that if you take the time to beat these ingredients together, it makes a big difference in the end product.

 

3. Beat in eggs and vanilla. Once again, beating a minutes or two longer, adds to the finished product.

 

4. Blend in sifted ingredients until thoroughly mixed. Do not over blend.

 

5. Stir in oatmeal and chocolate chips.

 

6. Drop by teaspoons onto a cookie sheet.

 

7. Bake at 375 degrees for 9 to 12 minutes.